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smoked paprika hummus with roasted red peppers

Paprika hummus without garlic

Rosanna Stevens
A delicious garlic free hummus recipe made from chickpeas, roasted bell peppers and smoky paprika
5 from 1 vote
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Prep Time 5 minutes
Cook Time 50 minutes
Total Time 55 minutes
Course Side Dish, Snack
Cuisine Mediterranean
Servings 6 people
Calories 198 kcal

Equipment

Ingredients
 

  • 250 grams (1.5 cups) chickpeas (cooked weight, equivilant to one can)
  • 3 red bell peppers
  • 1 tablespoon smoked paprika
  • 1 tablespoon parsley
  • ½ lemon
  • 1 ½ tablespoon (1.5 tablespoon) tahini
  • 4 tablespoon olive oil

Instructions
 

  • Preheat the oven to 200 degrees Celsius / 400 degrees Fahrenheit. You want the skins to char slightly to give even more of a smoky flavor to this hummus so use a hotter oven than usual for roasting.
  • Prepare the bell peppers by slicing them into large chunks and removing the seeds, then place them on a lined baking tray and drizzle liberally with oil.
  • Roast your bell peppers in the oven for 30 minutes or until the skins look silky and lightly charred on the edges. Give the tray a shake halfway through roasting.
  • Drain the chickpeas, reserving the water.
  • Blend the ingredients. Place the chickpeas, tahini, peppers, lemon juice, olive oil, and paprika into a food processor and blend until smooth. If the hummus needs to be thinned out slightly, use a splash of the reserved chickpea water. Season to taste with salt and pepper.
  • Serve the hummus without garlic with a drizzle of extra virgin olive oil and chopped fresh parsley.

Nutrition

Calories: 198kcalCarbohydrates: 17gProtein: 5gFat: 13gSaturated Fat: 2gPolyunsaturated Fat: 2gMonounsaturated Fat: 8gSodium: 8mgPotassium: 307mgFiber: 5gSugar: 5gVitamin A: 2509IUVitamin C: 82mgCalcium: 36mgIron: 2mg
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